Archive

May 25, 2020

STIR FRY VEGGIE WRAPS

INGREDIENTS: 1 head of romaine lettuce 2 cups of baby spinach 2 cups of kale 2 cups of mushrooms, chopped 1 cup of broccoli florets 1/4 yellow onion finely diced 2 medium zucchinis, chopped 2 cups of brown rice 1 tablespoon of olive oil (or water in a non-stick pan) 3 tablespoons of gluten free

May 25, 2020

Detox Green Juice

Green Juice INGREDIENTS: 2 handfuls of spinach Juice of 1-2 lemons 1 cucumber 5 stalks of celery 1 teaspoon spirulina (Amazon) 1 tablespoon Atlantic dulse (Amazon) 1 orange 1/2 to 1 cup of water PREPARATION: Put all the ingredients in a high speed blender or juicer.  Blend and enjoy – especially in the morning on

May 18, 2020

Sweet Potato and Zucchini Stew

Sweet Potato and Zucchini Stew INGREDIENTS: 1 chopped onion 2 1/2 cups diced sweet potato 3 garlic glove, minced 2 1/2 cups roughly chopped zucchini 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon red pepper flakes 1 cup diced tomato 2 Tablespoons tomato past (without additives) 1

May 17, 2020

Super-Hydrating Smoothie

SUPER-HYDRATING SMOOTHIE INGREDIENTS: 6-8 ounces of chills coconut water, unsweetened 1/2 cup frozen strawberries 1/2 cup frozen pineapple chunks 1/2 banana, fresh or frozen 1/4 cup fresh mint leaves 1 inch fresh ginger, grated 1 scoop of high quality vegan protein powder of choice, unsweetened 1 tablespoon chia or ground flaxseeds Ice if needed PREPARATION:Put

May 15, 2020

Bloat Reducing pH Power Broth

Bloat Reducing pH Power Broth INGREDIENTS: 4 stalks of celery cut into 2” pieces 6 asparagus spears cut into 2” pieces 1 fennel bulb, chopped 1 bunch of parsley 3 carrots cut into 2” pieces 1 large onion, cut in 1/2 2 garlic gloves, cut in 1/2 1 cup spinach leaves 6 red skinned unpeeled

May 14, 2020

SPLIT PEA VEGETABLE SOUP

INGREDIENTS: 2 Cups of split peas 1 large onion, chopped 3 ribs of celery, chopped 2 cups of fingerling potatoes 2 gloves of garlic, crushed or minced 2 tablespoons parsley 2 bay leaves 1 teaspoon mustard powder 1/2 teaspoon smoked paprika Freshly ground white pepper 1 large tomato, cut into 1/2 cubes 1/2 cup coarsely

May 13, 2020

MINT WALNUT PESTO

INGREDIENTS: 2 garlic gloves 1 lemon 1/2 oz fresh mint Salt and Pepper to taste  3/4 cup walnuts 2 oz baby spinach (1-2 cups) 2 Tablespoons Nutritional Yeast 2-3 Tablespoons of water PREPARATION:Mince the garlic, have and juice the lemon remove stems from the mint leaves and spinach.  Add all the ingredients (add as you

May 13, 2020

JALAPENO CASHEW SAUCE

INGREDIENTS: 1/4-1/2 cup cashews 1/2 cup warm to hot water 1 glove garlic, minced Juice of 1 -2 limes 1 jalapeño, chopped (use less for less hot) pinch of salt and pepper PREPARATION: FOR THE Jalapeño Cashew Sauce:  Soak the cashews in the warm to hot water for 15 minutes.   Add cashews, and their

May 13, 2020

McDougall Veggie Burgers

INGREDIENTS: 20 ounces of firm tofu, well drained 1 package of silken tofu drained in a fine mesh strainer 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry 1 large onion, chopped 3 gloves of garlic, crushed or minced 2 tablespoons regular or reduced-sodium soy sauce 2 tablespoons vegetarian Worcestershire sauce 2

May 10, 2020

MOCKTAIL MULE

INGREDIENTS: 3 Blackberries- fresh or frozen 1 thin slice (1”) of fresh ginger 4 fresh mint leaves plus mint sprig for garnish Fresh lime juice plus 2 lime slices for garnish (1/2 – 1 large lime) 4 ounces ginger kombucha 4 ounces sparkling mineral water Ice  For the Garnish: Fresh sprig of mint 2 lime